Black Linguine With Squid And Chorizo Sausage

Directions

1. Clean squid by removing cartilage, separating tentacles, cutting off eyes, and cutting body into 1/4-inch rings. Rinse rings and tentacles well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds and drain. In a warm casserole saute/fry onions in extra virgin olive oil for 20 min without coloring.
2. Stab chorizo with a fork. Place chorizo links on baking sheet and place in 400 degree oven for 25 min. Let cold and cut into medium dice.
3. To casserole with onions add in garlic and saute/fry for five min. Add in tomatoes and cook 10 min. Add in squid and simmer for 30 min, letting natural juices release. Add in wine and simmer till liquid is reduced. Add in stock and simmer slowly till squid is tender. Add in diced chorizo and heat through.
4. Prepare linguine according to package instructions. Drain and place in a bowl. Toss with extra virgin olive oil, butter, and Parmesan. Garnish with minced herbs.
5. This recipe yields 6 to 8 servings.